Pressure Cooker was invented by Denis Papin. Pressure cooking is a good method of cooking in a sealed vessel not permitting steam to escape below a preset pressure, because the boiling point of water increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the cooking pot to rise to a higher temperature before boiling. The ability to cook using Pressure Cooker is more fast and can cook all foods in a shorter time.
Pressure cooking is also often used to simulate the effects of long braising or simmering shorter periods of time. Using water and other cooking liquid, in a sealed vessel known as a pressure cooker. As pressure cooking cooks the food faster than conventional cooking methods, it saves energy and fuel. Pressure is created by boiling liquids like broth or water inside the closed pressure cooker.
Conventional pressure cookers were made to be used on stove top. A steam regulator, safety valve and pressure-activated interlock mechanism provide protection against overheating and the danger of explosion. When a pre-set pressure is reached in the cooker, the steam regulator is pushed up by the internal pressure to allow the steam to escape.
The user puts all the ingredients in the cooking pot and sets the pressure cooking duration for the type of food to be cooked, the electric pressure cooker does the rest. Once you used this kind of Pressure Cooker it’s no doubt it will make food taste juicy and perfectly delicious.
This is the reason why the conventional oven top pressure cookers generate a loud and disturbing hissing noise when the pressure is on. “The Power Pressure Cooker” is a wonderful invention of the last decade. Historians are still undecided about inventors and the precise time. Arguably, a Chinese scientist, Mr. Yong-Huang Wang, filed the first electric pressure cooker patent on January 9th, 1991.
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